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Crunchy Sweet Potato Chips

Chips, chips glorious chips! This is an excellent take on the humble chip, as we swap out regular ol’  potato for nutrient rich sweet potato. We are also foregoing the deep frying for a much healthier panko bread crumb baked in the oven. These delicious chips are crunchy golden on the outside, and fluffy and sweet on the inside. If these are ticking all the boxes for you, give them a whirl!


Half a sweet potato

1½  cups of panko bread crumbs

1 egg

Olive oil

¼ teaspoon of paprika

Salt and pepper to taste

You’ll want to start off by preheating your oven to 220 degrees celsius. Next, chop your half sweet potato in half again, and cut medium slices from both pieces. You’ll then want to cut length ways down each slice, until you have roughly 10cm long chips that are about 2cm wide.

Place in a baking tray, pour a good glug of olive oil on top, season with salt and pepper and paprika, and bake for 20 minutes.

Once cooked, remove from the oven and allow to cool slightly. Combine the egg in a bowl, lightly whisked, and the panko bread crumbs in a separate bowl. Dip each roast potato chip in the egg mixture, and then roll in the bread crumbs. Place back on the baking tray, season with salt and pepper and cook for a further 15 minutes.

Once done, serve with your favourite choice of dipping sauce and grab a bunch of friends to enjoy them with.


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